Feb 19, 2018

Leftover Scallion? Try This Scallion Chicken Recipe

Despite that we Asians use tons of scallions in our dishes, sometimes I'm still left with extra scallions in the kitchen. I've tried adding chopped scallions in my noodles and cold dishes, I've tried making scallion oil, but sometimes it just seems like these scallions are duplicating themselves and I can never really finish them all at once.

So this scallion chicken recipe came to a rescue. Helping me vanish all the leftover scallions once and for all.

Scallion chicken -


Marinade -

  • 1 small stalk scallion
  • 3 garlic cloves
  • 2 tablespoons soy sauce
  • 1 teaspoon Chinese rice cooking wine
  • 1/2 teaspoon brown sugar

Other -
  • 90 grams deboned, skin still attached chicken thigh pieces
  • 1 big stalk scallion
  • 2 garlic cloves
  • 1 to 2 red chilies
  • 1 to 2 tablespoons olive oil


Prepare the marinade first. Remove the scallion stem and chop the remaining into about 2 inch long sections. Peel and halve the garlic cloves. Mix all the marinade ingredients in a container and make sure the sugar is fully dissolved. Add in deboned chicken pieces and massage with the marinade. 

Cover with lid and into the fridge overnight.

When ready to cook, remove the chicken from the fridge and let it rest in room temperature for about 10 minutes. 

Remove the stem of scallion and also chop most of it into 2-inch long sections. Save a small portion and chop the scallion into small pieces to sprinkle over the finished dish later on. Peel and slice the garlic cloves. Remove chili stems and chop the remaining section diagonally. 

Drizzle some oil to the clay pot or a pan and turn to medium high heat. Add in scallion strips along with garlic slices and chilies. Sear till aromatic and the scallion turns slightly browned.

Transfer the chicken over along with all the marinade. 

Sear till most of the liquid dried up and the chicken starts to darken, concentrating the soy sauce aroma. Flip the chicken once a while during the process.

Be patience here, really make sure the chicken has darkened before removing from heat. Clay pot will further help retaining that heat and it's better to just serve the whole thing along with the clay pot right away. Sprinkle some freshly chopped scallion before serving. 

The aromas are completely different when the scallion is seared versus freshly chopped. And this scallion chicken gets the best out of both worlds. Also a happy ending for all, one extra dish for the family and no more pale yellow-looking scallion lying in the kitchen.

Other Asian chicken recipes:

Feb 13, 2018

Cajun Rice - A Little Makeover for Your Daily Grains

Plain rice is good, but sometimes just want to jazz it up a notch. I've made rice with cilantro, also rice with quinoa before, but both are just a simple mix together with extra ingredient. This Cajun rice, however, is a little different. With few more steps and ingredients, it provides the carbs needed and also acts like a side dish at the same time.

Cajun rice -

Ingredients (about 5 to 6 portions)?

  • 3 1/2 to 4 cups chicken stock
  • 2 cups uncooked long grain rice
  • 2 cups cubed celery
  • 1 loosely packed cup cilantro
  • 1 red bell pepper
  • 1/2 onion
  • 2 garlic cloves
  • 4 tablespoons unsalted butter
  • 1 teaspoon Cajun creole seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper


Cube the celery. Peel and cube half of the onion. Peel and finely chop the garlic cloves. Finely chop the cilantro. Remove the stem and seeds from the red bell pepper then cube it.

Measure the rice using regular measuring cup, not the smaller Chinese rice cup that comes with the rice cooker. Need two cups for about 5 to 6 servings.

Take a big pan or big pot, add in the butter and turn to medium high heat. Once melted, add in chopped onion, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Cook till aromatic and the onion turns slightly translucent.

Transfer cubed celery and bell pepper over and cook for few more minutes.

Add the long grain rice to the mixture and give it a quick stir, making sure every grain is coated with butter. Wait one more two more minutes.

Add the Creole seasoning and chicken stock. Use about 3 1/2 cups of chicken stock first. It's better to start with a little less of liquid since you can always add more if needed. However, if you pour in all the chicken stock in the beginning, there's no return and have to bear the risk of potentially soggy rice.

Bring to a boil then lower the heat to a simmer. Cover with lid and cook for about 20 minutes. Check towards the end and see if need to add more chicken stock.

Once ready, use a fork to fluff the grains. Mix in chopped cilantro right before serving.

Not too heavy and not over-powering. This Cajun rice can serve as a fancier side dish for steak or blackened fish. No meat diet? It also works great with grilled vegetables.

Other Cajun related recipes: